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WSET 3 Primary WInes/Grapes > WSET3 Principal Grape Varieties > Flashcards

WSET3 Principal Grape Varieties Flashcards

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1
Q

3 Chateauneuf-du-Pape Styles

A
  1. Traditional - Later Harvest, High Proportions of Grenache, 4yrs élevage (2yrs cement / 2yrs old oak)
  2. Modern - shorter maceration & time in wood - Approachable early but can age
  3. Négociant Style - carbonic maceration - wines ready to drink earlier
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2
Q

Aglianico

(Basilicata, Campania)

A

Deep Colored, High Acidity and High Tannin, and flavors of Black Fruit, Earth, Forest Floor

Basilicata: Taurasi DOCG

Campania: Aglianico del Vulture DOCG On extinct volcano Mt Vulture (450-900m)

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3
Q

Albariño (NW)

Alvarinho (Vinho Verde)

A

Rias Baixas.. THICK SKINS prevents rot.

Naturally High Acidity, Citrus & Stone Fruit, Can be made richer, fuller body

Vinho Verde - Monção Y Melgaço

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4
Q

Alsace Riesling

A

Aromatic Grape, Medium to Full bodied, HIgh Acidityy, stony/steely notes, Lemon and Peach aromas developing into Petrol-like aromas.

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5
Q

Amarone della Valpolicella DOCG

(Veneto)

A

Made from Corvina grapes using passito method (or grapes picked early with higher acidity and dried indoors to concentrate sugar, increase structure, color & flavor), these are

Dry to Off Dry, Full Body, Medium – High Tannin, High Alcohol with flavors of Concentrated Red Berry (raspberry, red cherry) and Spice. Often oaked in large oak casks.

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6
Q

Kabinett

A

Kabinett: RieslingDry - Sweet,L-Body, H Acid, Green Apple, Lemon, Balanced with Residual Sugar. Sweet –8-9% ABV –

Style 1- Stop Ferment early

Style 2: Add Sussreserve

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7
Q

Barbera

(Barbera d’Asti, Piemonte)

A

Late ripening (2 weeks before Nebbiolo, 2 weeks after Dolcetto)

Medium-Deep Color, Full Body, High Acidity, Low-Med Tannins

Aromas of Red Cherries, Plums and sometimes Black Pepper

Styles:

  1. Youthful and fruity, with no oak influence
  2. Barrel-aged with spicy flavours
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8
Q

Bordeaux &
Bordeaux Supérieur

A

Early drinking, Medium Body with ripe red & black fruit sometimes with Cedar from oak

Supérieur has strict rules and Minimum Alcohol requirements

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9
Q

Cabernet Franc

A

Flower/Ripens Early Needs Well drained, warm soils.

M Color, M Body, M-H Acidity, M-H Tannin

Ripe = Vibrant Red Fruit and Floral notes

Underripe = Greenbell Pepper or Stalky

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10
Q

Cabernet Sauvignon

(Old World)

A

Thin Skin, Dry, Deep Color, Medium – Full Body, High Tannin, Intense Flavor Blackcurrant and Cedar

Haut Medoc: High % of CS in, High Grippy Tannins when Young, Oak

Pessac-Leognan: Lighter Body, More Fragrant than HM

Graves: Black Cherry, Greenbell Pepper, Dried Fruit, Tobacco

Tuscany: Used for Super Tuscans 100% Varietals (Toscana IGT, Bolgheri DOC, Maremma Toscanna DOC)

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11
Q

Cabernet Sauvignon

(New World)

A

Thin Skin, Dry, Deep Color, Medium – Full Body, High Acidity, High Tannin, Intense Flavor Blackcurrant and Cedar

Maipo Valley: Elegant, Structured with Mint Character

Premium Chile: Full, Body, Very Ripe Black Fruit, Herbaceous, Blends Merlot, Carmenère, Syrah,

South Africa: Varietal or Bordeaux Blends, Ripe Red & Black Fruit, Blackcurrant, Cedar, Early Drinkin

USA: Less Rich, Full Body, High Acidity, Concentrated Cassis, More Blackcurrant

Argentina: Maipu, Mendoza, La Rioja, Salta NOT Patagonia

Coonawarra/Margaret River: Ripe Blackcurrant, Black Cherry, Toast

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12
Q

Cabernet Sauvignon How it is made

A
  1. Destemmed and Crushed: whole bunches give herbaceous & astringent character (stems don’t ripen)
  2. Pre-Fermentation Maceration: maximize color & flavor extraction
  3. Controlled Fermentation Temperature: 26°C – 30°C warm enough for sufficient extraction, cool enough to keep fresh fruit
  4. Reduction Cap Management & Fermentation Temperature: to reduce over extraction
  5. Post-fermentation Maceration – adds more tannins and softens already extracted
  6. Maturation New Oak – with intense flavors and high tannins, New Oak flavors do not overwhelm and soften
  7. Blending – Increases Body / Reduces High e.g. Merlot can Soften and add fruit
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13
Q

Carignan (S France)

Cariñena (Catalunya)

Mazuelo (Rioja)

A

Are high yielding black grapes producing

Deep Color, Medium Body, High Acidity, High Tannin.

Red Fruit flavors of Raspberry, Cranberry, Lacks Fruit , cranberry/ Lacks Fruit Finesse, the best are lower yielding, old vines in poor soils.

Used in blends in Tempranillo and Priorat

Use Semi-Carbonic maceration to reduce Tannins in S France

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14
Q

Carmenère (Chile)

A

Chilean signature that is Late Ripening successful in warmest & sunniest sites. Full-bodied, High Tannin can display Herbaceous quality when underripe. Black Fruit and Herbal aromas with good balance

Cooler Elqui = peppery

Warmer Colchagua = Intense Black Fruit, Fuller Body

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15
Q

Chardonnay (Australia)

A

Often a blend of fruit from different regions

Unoaked for Peach flavours

Oak chips/staves for Toast/Vanilla flavours

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16
Q

Chardonnay

(Chablis - Burgundy)

A

Steely & High Acid

Riper more Concentrated Fruit, Citrus over Green Apple

Balanced & Complex

Style 1: Some aged in Old Oak for rounder texture & subtle flavors

Style 2: Stainless or concrete for Pure Fruit

50% vineyards are Chardonnay in Burgundy

Pioneers MLF, Lees and Oak (6-9 months)

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17
Q

Chardonnay (Chile)

A

Modern International Style

Citrus, Green Apple, Toast, Caramel

Limari – structure and elegance

Aconcaqua Valley, Casablanca

San Antonio Valley, Leyda Valley, Malleco

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18
Q

Chardonnay

(New Zealand)

A

Concentrated Citrus and Tropical fruit Toast and Sweet Spice FRENCH OAK

Gisborne produce 50% of its vine and makes distinct ripe Tropical Fruit, Central Otago, Marlborough, and Auckland

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19
Q

Chardonnay (South Africa)

A

Can be exceptional at cooler sites (Walker Bay)

Burgandian style such as lees & Oak Barrel fermentation for complexity

Base for Cap Classique sparkling wines

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20
Q

Chardonnay

(USA)

A

Most Planted Grape in CA

Styles

  1. Inexpensive from Central Valley – inexpensive, High Volume, Fruity, Low-to Medium Acidity and sometimes use Oak staves, Chips for toasty note
  2. High Quality – Full Body, Low Acidity, High Alcohol, flavors of peach, banana, oak, hazelnut and butter
  3. Less Oak in cooler regions – Los Carneros, Russian River Valley
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21
Q

Chardonnay

(Cote d’Or)

A

Complex & expressive

Full Body, Riper Fruit Balanced Acidity

Deep with age to Vegetal

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22
Q

Chardonnay

(Geelong)

A

Full Body, Complex, concentrated

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23
Q

Chardonnay

(Mornington Peninsula)

A

High acidity (reflecting the cool climate)

Usually softened by MLF

Citrus, Pear and Apple aromas

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24
Q

Chardonnay

(Warm – Australia)

A

Beautifully balanced with Fresh, Vibrant fruit

Use of lees, MLF and/or oak maturation

Margaret River

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25
Q

Châteauneuf-du-Pape (Rhône)

A

Up to 13 grapes in blend. Dominated by Grenache (GSMC).

Full Body, Rich Texture, High Alcohol Concentrated Spiced Red Fruit (raspberry, red plum), Mourvèdre adds gamey, meaty quality.

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26
Q

Chenin Blanc

(Loire)

A

Dry-Sweet, Still or Sparkling, High Acidity, Non-Aromatic

Green Fruit, Herbaceous, Tropical

(Apricot & Citrus Peel for noble rot)

Steely, Smoke, Honey, Toast & Hay

Needs several passes in vineyard to pick due to under ripeness (dictates style)

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27
Q

Chenin Blanc (South Africa)

A

World’s most versatile grape - Early budding, Later ripening

Complex: Old vines, High Acidity (susceptible to Noble Rot), Apple, Floral, Honey

From Barrel Ageing - Concentrated & Complex flavors, Fuller Texture - Extra Body & Toast Oak flavors

Basic: Dry & Sweet, High Natural Acidity, Simple Stone Fruit

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28
Q

Cooler Syrah vs Warmer Syrah

A

Lighter in body with more pepper

V

Greater intensity of Black Fruit and Fuller Body

Struggles with hot.

For blends adds color and tannin

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29
Q

Cornas

A

100% Syrah (only reds allowed)

Deep Color, Full Body, Similar to Hermitage, but more rustic

Best vineyards sheltered from wind - very steep terraces

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30
Q

Cortese

Gavi DOCG

Cortese di Gavi DOCG

Gavi di Gavi DOCG

(Piemonte)

A

CORTESE GRAPE

Pale, Light-bodied, White WIne, High acidity - Not Complex

Aromas/flavours of Citrus, Green Apples and Pears

Style 1: Protectively, with cool fermentation in stainless steel

Style 2: Fermentation in old oak, Lees stirring

Some can drink early, some can age

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31
Q

Corvina

(Veneto)

A

Valpolicella/Amarone Wine

Late ripening, small berry

Thin Skin, Moderate Color, Low-Med Tannin, High Acidity

Red Cherry Flavors, Add local grapes to enhance color and tannin

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32
Q

Coteaux de Layon

(Loire)

A

A sweet Chenin Blanc with High Acidity and flavors of lemon, pineapple and marmalade and apricot from botrytis.

The most famous are Quarts de Chaume & Bonnezeaux and have their own appellation

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33
Q

Côtes de Bordeaux

(Bordeaux)

A

Merlot based wines meant for early drinking

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34
Q

Côtes du Rhône Villages

A
  1. Minimum alcohol levels
  2. Maximum yields
  3. A greater percentage of the blend must be made from Grenache, Syrah and Mourvedre
  4. 100% of the wine must come from the village on the label
    * Have more body, structure and Spiced Red Fruit v Cote du Rhone*

Such as Côtes du Rhône Villages Cairanne

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35
Q

Crozes-Hermitage Syrah

A

Most production volume - Max 15% Marsanne/Roussanne

M-H Acidity, M-H Tannin, Black Fruit & Spice

Quality varies dramatically

More Concentrated, Complex & Tannic

Some more expensive are aged in oak

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36
Q

Describe a wine from Côte-Rôtie

A

Red wines made primarily from Syrah sometime fermented up to 20% Viognier to help stabilize color extraction and add aromatics.

The Wines are Floral and Elegant, Deep color, Full bodied, Med-High Tannins with Black fruit (Blackberry, Black Cherry), Spicy Black pepper aromas and Floral Violet aromas. The use of oak is subject to the wine maker.

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37
Q

Describe the 4 Beaujolais

A

Moulin-à-Vent & Morgan produce Structured wines with fruit concentration and tannins allowing for ageing

Brouilly and Fleurie produce more lighter, perfumed styles under wide range of production (oak to semi-carbonic/whole grapes)

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38
Q

Dolcetto

(Dolcette d’Alba DOC, Piemonte)

A

Earlier Ripening - Produces Fine Wines

Deep Purple Color, Med-High Tannin, Med Acidity

Aromas of Black Plums, Red Cherries & Dried Herbs

  • It can be planted in cooler sites*
  • Drunk you, best can age*
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39
Q

Gamay

(Beaujolais)

A

Carbonic and Semi-carbonic maceration. Light Body, Light Tannin with red berry fruit notes of Kirsch, Banana, Cinnamon. Trained in Goblet

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40
Q

Garganega

(Recioto di Soave DOCG)

A

Made from Garganega using Passito method (or grapes picked early with higher acidity and dried indoors to concentrate sugar, increase structure, color & flavor).

The grapes have high sugar content which naturally stops fermentation and thus are

Sweet, Medium Body, High Acidity, High Alcohol with intense green fruit of Pear, Green Apple, Peach, Apricot, White Pepper

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41
Q

Garganega

(Veneto)

A

Soave Classico - Late ripening & semi-aromatic - foothills

Medium Body, Medium to High Acidity

Aromas of Pears, Red Apple and Stone fruit, White Pepper age to Almonds & Honey

No typical aromas/flavours of new oak

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42
Q

Garnacha Tinta

(Upper Ebro)

A

Normally late Ripening, but early in Spain given Warm/Hot climate

High Drought tolerance

Sweet, Thick Skinned Grape, High ABV

Primarily for Rosados

Priorat: blends with Cariganan - Deep, colored, High Tannin, Fresh Black Fruit, Toast Oak

RIoja: Planted in Baja, Blends with Tempranillo, adds Perfume, Body, Tannins

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43
Q

Gewürztraminer

(Alsace)

A

Aromatic, Deep Gold Color, Full-bodied, LOW to Medium Acidity, High Alcohol renowned for pungent flavors of ROSE, LYCHEE SWEET BAKING SPICE with OILY texture

Gew has less acidity than Pinot Gris, more aromatics

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44
Q

Graciano

(Upper Ebro)

A

Hard to grow, Buds late, Prone to powdery Mildew Primarily used Rioja for blends

Small amount adds Tannin, Acidity, Concentrated Black Fruit for Structure

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45
Q

Grenache

(Rhône)

A

Can tolerate drought conditions, strong winds and needs plenty of heat to ripen

Concentrated, Spiced Red Fruit flavours

Too hot - baked & jammy

Syrah added for color and tannin

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46
Q

Grenache (S France)

Granacha (Spain)

A

Late Ripening, Needs Warm Climate, Drought Resistant, Thin Skin

Full Body, Low Acidity, High Alcohol, Red Fruit

Adds Body, Perfume and Alcohol to Tempranillo

Rosados, Priorat (earlier ripening in Spain)

Rhône with GSM – Full Body, Richly Textured, Spicy Fruit

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47
Q

Grüner Veltliner

(Weinviertel DAC, Austria)

A

Austria’s most widely planted white grape. If high yields produces fresh and unexciting

Controlled Yields: Concentrated Full Body, High Acidity, with Lemon, Grapefruit, Peach, Apricot and White Pepper. Age for Honey and Toast.

Klassik indicates a wine that is light, fresh, and fruity with no discernable oak flavors.

Reserve wines must have a higher minimum alcohol and may be matured in oak

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48
Q

Hermitage

A

Syrah + Marsanne and Roussanne (no more than 15%)

Deep Colored, Fullest Body in N Rhône, Can age

Lieux-Dits - a named vineyard site Not AOC, which organizes Hermitage, each vary in steepness, aspect, giving wines subtle differences

Usually blends but now some single variety

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49
Q

High Volume St Joseph

A

Lighter-bodied & Fruitier

Often incorporating carbonic maceration

Blackcurrant & Raspberry, Expressing Pepper perfume aspects of Syrah

Lightest Bodied in N Rhône

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50
Q

Mâcon Village

(Chardonnay – Burgundy)

A

White only, similar to Mâcon, Med – Full Body, Med Acidity more ripeness, body and character

Lugny has a reputation

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51
Q

Malbec

(Argentina)

A

Deep Colored, Full Body, Smooth Tannins, Blackberry, Black Plum, Subtle Spicy Vanilla, Clove from new oak.

Higher altitude are more elegant, with fresher floral aromas.

Oak is used for HQ Malbec (lower altitude increase body and concentration) Blended with CabSav, Cabernet Franc, Merlot and Petit Verdot

Newer Style - More elegant, Using gentler methods of extraction

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52
Q

Melon Blanc (Loire)

Muscadet

Melon de Bourgogne

A

Frost resistant and Early Ripening suited for a cool climate

Mostly found in Nantais, Loire

White Grape, Light Body, High Acitiy & Green Fruit

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53
Q

Merlot

(Australia)

A

Mostly blended with CabSav for body and fleshy and plummy fruit.

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54
Q

Merlot

(Bordeaux)

A

Most Widely Planted in Bordeaux can grow in cool soils e.g. clay.

Often found in high volume inexpensive wine

Harvesting grapes early, for Deep Ruby, Dry, Full Body, High Acidity, High Tannin, Medium Alcohol with more fresh red fruits as well as vegetal and leafy notes. Often 12-18 months of new oak for toast, vanilla and clove

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55
Q

Merlot (Chile)

A

Style 1: Inexpensive, medium-bodied and fruity (has been very successful on export markets), Spicy, Green Pepper

Style 2: Fuller-bodied and complex is also found

Often blended with Carmenère

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56
Q

Merlot (New Zealand)

A

Merlot has second largest plantings and is blended with CabSav for tannins and Cassis to create Bordeaux style blends. Known for purity of fruit flavor.

Almost exclusively in the North Island which is warmer where grapes can ripen

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57
Q

Merlot

(Pomerol, Bordeaux)

A

A blend of Merlot and CabFranc similar to St Emilion

Deep Ruby, Dry, Full Body, High Acidity, Medium - High Tannins, Medium Alcohol, soft rich mouth feel but with richer, spicier Blackberry, Black Currant, Black Plum and plum that evolved into Tobacco, Cedar, Leather

(for premium merlot lots of extraction so more color and flavor and ripe grapes in vineyard, cooler vintage with more CabSav has higher acid. Hotter more Merlot less acid)

58
Q

Merlot

(South Africa)

A

Early Flowering & Ripening

Full Body, Plummy wines similar to Pomerol

Deep Ruby, Dry, Full Body, High Acidity, Medium - High Tannins, Medium Alcohol, Spicier Blackberry, Black currant and Plum that evolved into Tobacco, Cedar, Leather

59
Q

Merlot (USA)

A

Widely Planted

Best from cooler regions like Monterey, Napa & Sonoma

Deep Color, Soft, Velvety Tannin. Luscious Body, High Alcohol with classic Blackberry, Black Plum

60
Q

Montepulciano

(Abruzzo)

A

Deep Ruby, Full Body, Medium Acidity, High Tannin

Flavours of Black Plums and Cherries

Many simple and fruity with no oak ageing

Most concentrated examples matured for a short time in oak

61
Q

Mourvèdre

(Rhône)

A

Deeply Coloured, Very High Tannin

Dense, Black Fruit flavours and Gamey/Meaty aromas when fully ripe to blends

Prized in Chateuneuf du Pape

Adds color & complexity + Gamey, Meaty to Blends

62
Q

Mourvèdre (S France)

Bandol Wine

A

Mourvèdre-based red wine grown on Southern France’s terraced slopes. Ripens Reliable.

Deep Color, Full-bodied with Powerful Tannins, Bramble, Meat, and Liquorice flavors and requires bottle age before they are at their best.

63
Q

Mourvèdre / Monastrell

A

Thick Skinned Black grape that is Drought tolerant and needs hot/sun

Powerful Deep Color, Full Body, High Tannin, High Alcohol, Low-Med Acidity

Ripe Blackberry, Bramble, Meat, Liquorice

Requires ageing

For blends adds richness, color and complexity

64
Q

Muscadelle

(Bordeaux)

A

Grapey, Floral and important for Sweet and Dry

Bordeaux Blancs: Dry Wine with aromas of grapefruit, sweet lime, honeysuckle, and pears.

Sauternes: Sweet wine with apricot, honeysuckle, ginger and mango

65
Q

Muscadet Sèvre et Maine (Loire)

A

Dry White, made from Melon Blanc MAX 12% ABV

Light Body, High Acidity, and subtle green fruit flavors of Green Apple and Pear.

Meant to drink early.

66
Q

Muscadet Sèvre et Maine Sur Lie

(Loire)

A

A specialty, Dry White wine made from Melon Blanc that spends the winter on lees contact and bottled in the spring that is

More Fuller in Body, High Acidity with delicate, fresh and richer texture with Green Apple, Pear, Bread and Biscuit

67
Q

Muscat de Beaumes de Venise

A

Intensely Aromatic, Unaged Sweet, Medium Gold in color, Low-Medium Acidity with floral and aromatic aromas of orange blossom, rose and grape from Southern Rhône

68
Q

Muscat Blanc a Petite Grains

(Alsace)

A

Intensely Aromatic, Light – Medium Body, Low to Medium Acidity with Orange blossom, rose and grape flavors.

Muscat Blanc a Petit Grains has poor flower set, so less aromatic Muscats Ottonel are more widely used

69
Q

Nebbiolo

(Barbaresco DOCG, Piemonte)

A

100% Nebbiolo – 200-400m , ripens earlier, fruiter and less perfumed than Barolo

Pale Ruby, Full body, High acidity, High tannins, Sour Cherries, Herbs and Dried flowers

2 years ageing, 9 months Oak (BARRIQUE or BOTTI large casks) - soften tannins, gives complexity of truffles, tar, leather

70
Q

Nebbiolo

(Barolo DOCG, Piemonte)

A

100% Nebbiolo – Slow Ripening - 300 – 500m

Traditional – Pale Ruby Color, Full Body, High Acidity, High Tannin, Pronounced Red Cherry, Red Plum, Rose, Violet, Sour Cherries, Herbs, Dried flowers. 3 years ageing, 18 months min in large oak to soften Tannins – Truffles, Tar, Leather

New Style – Better Vineyard management and gentle extraction shorter maturations with smoother Tannin.

71
Q

Nebbiolo

(Piemonte)

A

Pale in color, High Alcohol, High Tannin, High Acidity, the aromas are of Sour Cherries, Herbs and sometimes Dried Flowers

72
Q

Negroamaro

(Puglia, Salice Salentino DOC)

A

Negroamaro when yields controlled,

Full Body, Medium Tannin, Medium Acidity, Baked Red and Back Fruits

73
Q

Nero d’Avola

(Sicily DOC)

A

Sicily Red Wine,

Medium – Full Body, Medium Acidity, Medium Tannin with black plums and black cherry.

Can be made fruity and early drinking or concentrated and complex

74
Q

Pessac-Leognan White

(Bordeaux)

A

Blend of Sauvignon Blanc & Semillon.

Fermented partially or full in New Oak

Medium – Full Body, Toasty Flavors

75
Q

Petit Verdot

(Bordeaux)

A

Rarely ripens fully. Small % of blend. Adds Tannin, Color, Spicy Notes

76
Q

Pinot Grigio

(Alto Adige)

A

Early Budding/Ripening (if left too long on vine loses Acidity)

Dry, Light to Medium Body, High Acidity

Citrus and Green fruit flavours

Made from Pinot Gris/Grigio clones from France, Germany = smaller berries, greater flavor concentration

77
Q

Pinot Grigio

(Veneto)

A

Early Budding/Ripening (if left too long on vine loses Acidity)

Produces neutral wines with High Yields & Early Harvest

Made from clone known for pale skin & large fleshy pulp.

78
Q

Pinot Gris

(New Zealand)

A

Dry autumns and Cool night allow aromatic compounds to develop before harvest

Dry – Sweet, mostly Off-Dry

Location: Gisbourne – Full Body, Nelson, Central Otago

79
Q

Pinot Gris

(Alsace)

A

Early budding/Early Ripening and can accumulate High Sugar. Semi-Aromatic.

Deep Gold Color, Dry – Off-Dry, Full bodied, High Alcohol with Medium to High Acidity. Oily in texture with Pronounced Ripe Melon, Pineapple, Passion Fruit, Ginger and Honey

Pinot Gris has more acidity than Gewrt, less aromatic

80
Q

Pinot Noir

(Australia)

A

Best in cool / moderate regions – Mornington Peninsula, Yarra Valley or Tasmania

Medium Body, Med-High Acidity, Med Tannin, Med Alcohol with cherry and strawberry

81
Q

Pinot Noir

(Awatere Valley, NZ)

A

Dry, Med-Body, Fine Tannins, Red Cherry and Cranberry Flavors

82
Q

Pinot Noir

(Central Otago, NZ)

A

Intense sunlight, Big Diurnal

Dry, Full-Body, Juicy & Vibrant with Concentrated Ripe Red Fruit

83
Q

Pinot Noir (Chile)

A

Shows promises in cooler regions of San Antonio and Casablanca

84
Q

Pinot Noir

(Marlborough, NZ)

A

Dry, Med-Body, Fine Tannin, Red Cherry and Cranberry Flavor

85
Q

Pinot Noir (Martinborough, NZ)

A

Hot summer temps, but large Diurnal

Med-Full Body, Ripe hints of Dark Plum & Spice

86
Q

Pinot Noir

(New Zealand)

A

Fine Ripe Tannin, Soft Texture, High Alcohol

Vibrant Red Fruit

87
Q

Pinot Noir

(South Africa)

A

South Africa hot climate a challenge only in coolest sites

Premium red are matured in oak and at least a portion in new oak for toast

Elgin, Hemmel-en-Aarde, Walker Bay

88
Q

Pinot Noir (USA)

A

Premium come from Moderate regions, Russian River Valley, Los Carneros, Santa Maria Valley

Light in Color, Gamey, Vegetal with Ripe Red Cherry, Strawberry

89
Q

Pinot Noir

(Burgundy)

A

High Acid, Low-Med Tannin

Red Fruits, Earth, Game, Mushrooms

16-18 months barrel ageing (better in new oak)

90
Q

Pinotage

(South Africa)

A

Cross between Pinot Noir X Cinsault

  1. Light, Fruity Red Berry
  2. Old Bush Vines – Full Body, Rich, Spiced Berry
  3. fermented or aged in Heavily Toasted Oak or Staves = intense Coffee, Chocolate

Found in: Paarl

91
Q

Pouilly Fumé & Sancerre & Menetou-Salon

(Loire)

A

Sauvignon Blanc grapes from the Central Vineyards on chalky, well drained stony soils

Dry, Medium Body, High Acidity with flavors of Green Apple, Wet Stone. (Pouilly Fumé has smoky notes). Not traditionally meant for Ageing

Best in Sancerre – Chavignol & Les Monts Damnés

92
Q

Pouilly-Fuissé / Saint-Véran

(Burgundy)

A

Made from Chardonnay in the Mâconnais region of Burgundy on limestone slopes of Roche de Solutré.

Full body, Medium Acidity with Ripe tropical (Pineapple, mango, melon) and stone fruits (peach, apricot and nectarine), Oak for Toast and Texture

Among the richest and ripest Chardonnays in Burgundy

93
Q

Primativo

(Puglia)

A

Dry, Full bodied, Medium Tannin, Medium Acidity, High Alcohol, Pronounced very ripe Berry Fruit

94
Q

Priorat DOQ

A

Old, Bush vines (hand harvest) / Low Yield, Llicorella soil (red slate, mica particles) Garnacha and Cariñena

Deep Color, Full Body, High Tannins, Medium-High Alcohol, and concentrated Black fruit (Black Cherry, Black Plum), Toast from new French oak.

Never cheap cost of production high (slopes, hand picked)

95
Q

Recioto della Valpolicella

(Veneto)

A

Made from Corvina grapes using passito method (or grapes picked early with higher acidity and dried indoors to concentrate sugar, increase structure, color & flavor).

High sugar content which naturally Stops fermentation and thus are Sweet, Red wines that are Full Body, Medium – High Tannin, High Alcohol with Intense Red Fruit (Red Cherry, Raspberry, Red Plum)

96
Q

Ribera del Duero

A

100% Tempranillo

Dark, high Levels of Tannin

Typicaly new French Oak

97
Q

Riesling (Australia)

A

Unique

Dry-Slighty Off Dry, High Acidity

Pronounced CItrus, Lime, Lemon, evolve to Toast, Honey, Petrol

Eden Valley - Lime, Grapefruit, Steely, Marmalade, Toast

Clare Valley - Dry, High Acidity Intense Citrus, Lime, Honey and Toast

Tasmania, Frankland River up and coming - Less Citrus & more Floral

98
Q

Riesling

(Austrian)

A

Dry, Medium to Full body with Ripe Peach and can mature in bottles

Location: Wachau, Kamptal & Kremstal

99
Q

Riesling

(Canada)

A

Niagara Fresh, fruity, dry and off-dry whites

The finest Icewines

100
Q

Riesling

(General)

A

Aromatic white grape; that is tolerate of cold, buds late and mid- to late-ripening white grape with the ability to accumulate sugar without losing its naturally High Acidity; Can be dry to sweet;

In cooler climates Green fruit flavor such as (green apple, pear) and floral (honeysuckle, rose, violet);

In warmer climates richer flavors of Citrus (lime) and stone fruit (peach, apricot, nectarine);

With Age it develops honey, toast, and petrol; one of the most long-lived white wines

101
Q

Riesling

(Nahe, Germany)

A

Range of Styles Dry - Sweet

Pronounced Acidity (like Mosel)

Fuller Body than Mosel, Less than Rheingau, Rheinhessen and Pfalz

Riper Fruit with warmer climate.

Best spots on River Nahe between Schlossböckelheim and Bad Kreuznach

102
Q

Riesling

(Rheingau, Germany)

A

Most Dry Medium to Full Body, Distinct Ripe Peach

Some best BA and TBA with humidity Johannisberg and Rüdesheim

103
Q

Riesling

(Rheinhessen, Germany)

A

Fullest Body In Germany

104
Q

Saint-Émilion High End

(Merlot, Bordeaux)

A

A red wine blend mostly Merlot with Cabernet Franc with Medium to High tannins and soft, rich mouthfeel of complex red berry fruit (raspberry, strawberry) and red plum aromas evolving into tobacco and cedar.

105
Q

Sangiovese

(Tuscany)

A

Late to ripen;

Dry, Red Wine, Intense, Full Body, High Acid, High Tannin

Red Cherries, Red Plums, Dried Herb, Violet. Oak softens tannins and adds Spicy, Meat, Game

Brunello di Montalcino: 100% Sangiovese, 5 years minimum, Fuller Body than Chianti

Chianti Classico: Aged 12 months

Chianti Classico Riserva: 2 years aged, min 3 months in bottle

Gran Selezione: highest rank, single estate, 6 months longer than Riserva

Vino Nobile di Montepulciano: Aged 2 Years, More Intense and Fuller Body than Chianti

106
Q

Sauternes / Barsac

(Bordeaux)

A

Blend of Sauvignon Blanc, Muscadelle and Semillon, Sweet wine.

SavBlanc adds acidity,

Semillon has thin skins which allows Noble Rot Apricot and Orange Peel

Muscadelle adds exotic perfume, grapey flavors.

Sweet balanced by High Acidity, High Alcohol with Apricot and Orange Peel, Lemon Peel aromas from Noble Rot with Toast and Vanilla from oak fermentation/maturation

107
Q

Sauvignon Blanc

(Old World)

A

Aromatic, Dry-Sweet, M-F Body High Acidity, M Alcohol

Cool: Produces Green Apple, Gooseberry, Grapefruit, Asparagus, Greenbell Pepper, Grass Wet Pebbles

Pessac: Semillon Blend, Oak Barrel Fermented for M-F Body, Toast

California: Fumé Blanc, Oak Barrel Fermented, Creamy, Spicy

Pouilly Fumé / Sancerre: M Body, Green Apple, Wet Stone, Smoky, Early Drink

Bordeaux: Can be varietal, Bordeaux’s only except

Sauvignon Touraine: Fresh, Light Simple, Fruity

Rueda: Blend with Verdejo, Fruit  Richer, Fuller Body

108
Q

Sauvignon Blanc (New World)

A

Aromatic, Dry-Sweet, M-F Body High Acidity,

Cool: Produces Green Apple, Gooseberry, Grapefruit, Asparagus, Greenbell Pepper, Grass Wet Pebbles

California: Fumé Blanc, Oak Barrel Fermented, Creamy, Spicy

NZ: North – Tropical, South - Herbaceous

Marlborough: Intense Sun, Pungent Aromas, Intense Elderflower, Gooseberry, Grapefruit, Passionfruit, Greenbell Pepper

Awatere Valley, NZ: Pronounced Herbaceous, Lack Tropical Fruit

Margaret River: Semillon Blend, Less Aromatic, Fuller Body, Gooseberry, Passion Fruit

Adelaide Hills: Benchmark for Aus, Concentrated Passion Fruit

Casablanca / San Antonio: Intense Green Apple, Grapefruit, Passion Fruit, Green Pepper

South Africa (Constantia): Very Pure Citrus & Green Fruit, Herbaceous, Grass, Elderflower

109
Q

Savennieres and Coteaux de Layon are both made in Anjou-Saumur from Chenin Blanc. How do the wines differ and why?

A

Savennieres - Full bodied, complex and dry. Good air circulation round the vines enables late harvest whilst impeding Noble Rot.

Coteaux de Layon - Renowned sweet wine. Lies in a sheltered valley of R. Layon that encourages Noble Rot

110
Q

Savernnieres

(Loire)

A

A LATE HARVEST Chenin Blanc that is

Dry, Complex White Wine, Full Body, High Acidity with Lemon, Green Apple, and Pineapple

Can evolve for decades.

111
Q

Semillon

(Bordeaux)

A

Most Important for Sweet Wines blended with Sauvignon Blanc

112
Q

Semillon

(Australia)

A

West Australia - More herbaceous

Barossa - Fuller Body, Softer Style - Some are now early picked

Hunter Valley - Light Body, Light Alcohol, Neutral, Age 20 years

113
Q

Semillon

(Hunter Valley)

A

Hunter Valley - weather issues for early harvest

Light Body, Low Alcohol and has High Acidity from being harvested early. The wine is Un-Oaked and quite Neutral when it is young but develops complex flavors of honey, nut, and toast as it ages.

114
Q

Shiraz

(Australia)

A

Clare Valley – Fragrant & Powerful

Geelong – Fresh and Peppery

Heathcote – Firmer Fruit Structure & Fresher that other regions

Barossa Valley – Full Body, Intense

Hunter Valley – Medium Body, Soft Tannins, Blackberry, Black Cherry, Earth

Hot – Full-body, Intensely Fruity, Earth, Spice, Leather (winemakers can reduce extraction)

Cooler – Full Bod, Lean & Peppery, Can be made into blends

115
Q

Shiraz

(Barossa Valley)

A

Classic Shiraz, Full Body, Soft Tannin, Ripe Blackfruit (Black Berry, Bramble, Blueberry) with Sweet American Oak develops to earth, spice, leather with age

Cooler Geelong and Heathcote = Leaner, Peppery

Blended with CabSav like Merlot

116
Q

Spätsburgunder

(Germany)

A

German Pinot Noir 3rd most planted

Ripens Early

Thrives in warmer regions Pflaz & Baden

Dry, Light and Fruity some made in Oak

117
Q

Syrah

(Chile)

A

Elqui Valley – Lighter Body with peppery notes (cool)

Colchaqua Valley (warmer) – Fuller Body greater intensity black fruit

118
Q

Syrah

(Rhône)

A

Deep Color, Med-High Tannin Black Fruit (blackberry, black cherry), Black Pepper, Floral

Oak dependent on producer some use new oak and some older large barrels.

Sometime fermented with white grapes to stabilize color and add aromatics

119
Q

Syrah – Warm v Cool

(South Africa)

A

Widely Planted, Rich, Full Body, High Alcohol

Late budding but doesnt ripen too late

Ripe Black Fruit, Earthy or Meaty Character

v

Less Full Body, Elegant & Peppery

120
Q

Tempranillo

(Ribera del Duero)

A

Thick Skinned

Ribera del Duero – no maritime influence, 850m on Meseta Central. High Diurnal. 100% Tempranillo

Deeper in Color, Dry, Medium Acidity, Higher in Tannins with Flavors of Black Cherry, Plum, Leather and Nutty

Ribera del Duero New Style - Seek to accentuate concentrated Fruit Flavors & Tannins.

1. Long Macerations & Ageing

2. Short ageing in New Oak, more French oak now

121
Q

Tempranillo

(Upper Ebro)

Ull de Liebre - Pendes

Cencibel - La Mancha, Valdanpanes

A

Thick Skinned

Med-Full Body, Medium Acidity, Medium Tannin

Strawberry, Red Cherry, Blackberry, Black Plum, Vanilla & Coconut

Dried Fruit, Leather, Tobacco

Lacks acidity and balance in regions with low diurnal range

Wine making for early drinking uses Semi-Carbonic maceration with Fresh Strawberry

Age worth blended with Granacha, Graciano, Cariñene/Mazuleo, CabSav

Fresh and Fruity made with Carbonic Maceration

122
Q

Tempranillo

(Toro, Duero)

A

Toro Style – Similar climate to Ribera, low yielding BUSH VINES

Full Body, High Alcohol, Intense Fruit.

Jovens blend - Garnacha,

Reservas & Gran Reserva: can be Very Deep Color and High Tannin (young) and ability to age well

123
Q

Tokaj

(Hungary)

A

Starts with a base wine from healthy grapes and macerated for 12-60 hours. Before, during or after fermentation Aszú (Noble rot) berries are mixed and pressed with the healthy berries. Then oaked for a time.

Deep amber, High Acidity, aromas of Orange Peel, Apricot and Honey. The sweeter the more intense

124
Q

Torrontès (Argentina)

A

Aromatic white grape from Argentina.

Medium-bodied and Medium acidity, Intense Fruity, Floral perfume. Flavors Stone fruits of peach, apricot and Tropical of melon. Has to be handled with care to protect the aromatics

125
Q

Trebbiano

(Veneto)

Ugni Blanc (France)

A

Dry White Wine, Light-Medium Body, Medium High Acidity, Medium Alcohol with Lemon and Green Apple flavors.

Used throughout Italy, often in blends

126
Q

Valpolicella Ripasso

(Veneto)

A

Made with Corvina grape and unpressed Amarone skins, Has More Color, Dry, More, Medium to Full Body, Medium to High Tannin, flavors of STEWED Red Cherries & Red Plum

  1. Shortly before fermentation finishes the Amarone is drained off the skins.
  2. Skins remain unpressed and are added to a vat of Valpolicella that has finished fermentation
  3. Newly introduced yeasts ferment the remaining sugar on the Amarone grape skins
  4. New grape skins give more colour, flavour and tannins to the wine they have been added to
127
Q

Verdejo (Duero)

A

Found in Rueda DO. Highly prone to Oxidation. Dry White, Light Body, High Acid

Melon & Peach Flavor

Often blended with Sauvignon Blanc (up to 50% permitted)

Can undergo skin contact and barrel fermented for richer, fuller body

128
Q

Vidal

(Canada)

A

Hybrid Grape

Hardy, Little Character, Dry, HQ Icewines

129
Q

Viognier

(Rhône)

A

A late ripening white grape which develops its aromas and create High sugar content, but loses acidity.

FULL Body, LOW ACID and HIGH ALCOHOL and perfumed aromas of Blossom and Apricot, Peach, with an OILY texture.

130
Q

Vouvray

(Loire)

A

Chenin Blanc, Still or Sparkling range from dry to luscious.

Light to Medium Body (due to clay), High Acidity with fresh fruity and floral notes.

Oak is rarely used.

131
Q

What are the differences between

Rose de Loire

Cabernet d’Anjou

Rose d’Anjou

Sancerre Rose

A

Rose de Loire - Made mainly in Anjou-Saumur. Always dry and must have min 30% Cab Franc and/or Cab Sav-

Cabernet d’Anjou - Medium sweet and made from a blend of Cab Franc and Cab Sav

Rose d’Anjou - less sweet than Cab d’Anjou and largely made from Grolleau blended with Cab Franc

Sancerre Rose - Must be made 100% Pinot Noir. Pale colour, light in body and dry with delicate fruit flavours

132
Q

White Rhônes

A

Richly Textured, Full Body, Low-Medium Acidity, High Alcohol, subtle fruity aromas.

Grapes: Viognier, Marsanne, Roussanne, Clairette, Grenache Blanc, Bourboulenc

133
Q

Zinfandel

(USA)

A

A Black Grape famed in California that ripens unevenly which can make it

Dry to Off-Dry as some grapes may raisin. The wine Dry, Full Body, High Alcohol, and oftern residual sugar

Flavours include Red & Black fruits, Dried Berries, and Liquorice, Sometime Herbaceous if there are some unripened grapes.

Rosés made from early picked

134
Q

Spatslese

A

Spatslese (Late Harvest): Riesling, Dry-Sweet Made same as Kabinett, More Concentrated, Riper and more Body, Alcohol, Often Sweet, Lemon, Peach and Apricot

135
Q

Auslese

A

Auslese (X-Ripe BUNCHES): Dry-SweetRicher & Crisper when from Same Region, Noble Rot Possible,

Maybe high ABV (if full fermented given higher Sugar Must)

136
Q

Beerenaulese

A

Beerenauslese (Selected Berry): Noble Rot likely but not required for must weight. Sweet wines, Low alcohol Honey, Dried Stone Fruit, Candied Peel, Flowers

137
Q

Trockenbeerenauslese

A

Trokenbeerenaulses (Dried Berry Harvest): Noble Rot REQUIRED for must weight. Sweet wines, Low alcohol Honey, Dried Stone Fruit, Candied Peel, Flowers

138
Q

Eiswein

A

Eisewein – Balance Sweet/Acid, No Noble Rot, Pure Varietal,

1. Careful Yeast, Juice Handling,

2.Nothing to Impact Grape Flavore (eg Lees, MLF)

139
Q

Welschriesling

A

Dry, simple, fresh High Acidity with citrus and green apple

Austria’s #2 white

140
Q

Fracati DOC

A

Lazio - hills of Rome

Blend of Malvasia and Trebbiano

Fresh, Medium Body, Medium to High Acidity, flavors of citrus, Floral, Orange Blossom (from Malvasia) No oak

WSET 3 Primary WInes/Grapes (5 decks)

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